Rang De Basanti Chola

Pearls of Chickpea finished in Amritsare Jalianwala Bagh Masala- The food for our turbaned warriors of freedom .

Ingredients :

Chickpeas (Kabuli Chana) : 2 cups
Tea Bags:  4
Ginger : 100 gms (3/4th shredded)
Desi ghee : 5 tbsp
Onions chopped : 10 nos
Garlic finely crushed : 2 tbsp
capsicum/green pepper ( big size ) : 1
Tomatoes (medium sized) chopped : 8 nos
Coriander ground : 2 tsp
Cumin ground : 1/2 spoon
Turmeric powder : 1 tsp
Red Chili powder & Salt to taste
Sev : 2 tbsp
Anardana powder : 2 tbsp
Coriander leaved chopped for garnish

Method :

1)Soak Chana in water overnight or for 8 hours.
2)Cook the Chana with salt & enough water in a cooker for about 20 mins, drain it & Keep the drained stock aside.
3) Finely chop the remaining Ginger. Heat oil and saute onion till golden, add garlic and chopped ginger and green chilies, Saute for 5 mins.
4)Add Tomatoes, Coriander, Cumin, Turmeric and Chili powder and saute over low heat till oil seperates.
5)Add the Chana & the stock, Salt and half the Coriander. Simmer till the liquid gets absorbed.
6)Add a pinch of Garam Masala & sprinkle the remaining Chana Masala, Anardana powder.
7)Create a tricolor garnish – tomatoes for saffron red, onions for white, green Peppers and Coriander for green effect.Also add shredded Ginger and serve.

(Courtesy, Executive Chef Aman Tandon from ThePrideHotels Ahmedabad)


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